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jcfraun

Member Since 08 May 2012
Offline Last Active May 14 2012 07:10 AM
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Topics I've Started

Leg Pain And Negative Bloodwork

11 May 2012 - 01:34 AM

I have a question that's been nagging at me and I want to get opinions from people with some more experience.

My 4-year-old daughter is a very picky eater (often eating only the gluten options that are offered and the forced bite or two of protein and veggies) and has a history of fairly frequent leg pain, sometimes to the point that she "can't walk". She's quite the dramatic child, so it's hard to ferret out what's exaggeration vs. what's real. All-in-all, though, I do believe her.

Since my 10-year-old daughter was recently diagnosed with celiac via blood test (TTG>100) and I suspect myself, I had my other two girls tested, both of whom came back negative. Now that two of us are gluten-free, my 4-year-old has had less exposure to gluten than ever and I did notice that her leg pain has been pretty much been gone. Last night she was up with it again and she did have Kraft mac and cheese for dinner, but there is not a definite connection between the pain and the gluten ingestion. She's eaten regular pizza with no pain.

Does this sound like it could be gluten even though the blood results were negative? I don't want to get her the biopsy - too risky at too young of an age, but it's hard for me to justify going completely gluten-free just yet with no actual reason to do so. Or is there? I'd like to hear people's experiences with leg pain.

Thanks!

Question About Cross-Contamination

10 May 2012 - 12:14 PM

I have a 10-year-old daughter that was diagnosed with celiac about a month ago. Previously, I was gluten-free, but with no diagnosis (was tested after being gluten-free for several months), hadn't been very cautious. Now, I'm treating myself as full-blown celiac - I have spent most of my life in some sort of discomfort until going gluten-free.

So, my question is about cross-contamination. I have read some people saying that they determine whether they can eat a certain food due to cross-contamination based on whether they feel symptoms. Is that a reasonable thing to do? Will you always be able to tell if you've been glutened? It seems a daunting task if you cannot even tell if it's happened (i.e., in a restaurant or at school, etc.) .

On a related note, we are Catholic and they ordered us gluten-free hosts (or actually low-gluten, I believe). How can I tell if these are ok for her to have?

Thanks!